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Roasted Tomato & Basil Gazpacho
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Fernanda Ribeiro

Fernanda Ribeiro

Roasted Tomato & Basil Gazpacho

1h 10m

Perfect for a sunny day, this simple and easy recipe is made with the freshest products available.

Gazpacho is a traditional Spanish recipe that is generally served cold. It is fresh, easy and flavorful.

  • Preheat the oven to 250 °C

    Step 0
  • Cut 1 kg of ripe tomatoes in quarters

    Step 1
  • Deseed, remove the ribs, and chop 1 red bell pepper into medium pieces

    Step 2
  • Spread the tomatoes and the bell pepper in a baking dish

    Step 3
  • Season with ¼ tsp of red chili flakes, ⅓ tsp of smoked paprika, and ½ tsp of sumac

    Step 4
  • Add 1 tsp of flaky salt and 1 tbsp of honey

    Step 5
  • Add ¼ cup of balsamic vinegar and 2 tbsp of olive oil

    Step 6
  • Bake the tomatoes for about 40m until blistered

    Step 7
  • Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

    Step 8
  • Trim, peel and roughly chop ½ cucumber

    Step 9
  • Add the cucumber in a blender with 600 g of tomato coulis and 6 basil leaves

    Step 10
  • Blend until homogenous

    Step 11
  • Serve in a soup plate. Add 4 fresh basil leaves and drizzle with olive oil. The roasted tomato & basil gazpacho is ready

    Step 12
  • Enjoy!

    Step 13

Yield 4 portions

  • Basil

    Basil

    10 leaves
  • Cucumber

    Cucumber

    ½
  • Olive Oil

    Olive Oil

    To taste

Roasted Tomato Coulis

  • Tomato

    Ripe Tomato

    1 kg
  • Red Bell Pepper

    Red Bell Pepper

    1
  • Smoked Paprika

    Smoked Paprika

    ⅓ tsp
  • Sumac

    Sumac

    ½ g
  • Red Chili Flakes

    Red Chili Flakes

    ¼ tsp
  • Balsamic Vinegar

    Balsamic Vinegar

    ¼ cup
  • Honey

    Honey

    1 tbsp
  • Olive Oil

    Olive Oil

    2 tbsp
  • Flaky Salt

    Flaky Salt

    1 tsp

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